Created by Sue on May 1, 2013
Step 1: Whisk together the fish sauce, soy sauce, water, lime juice and Splenda ina small bowl until Splenda dissolves.
Step 2: Heat coconut oil in a large nonstick skillet and add garlic and chilies; cook until just fragrant, about 1 minute.
Step 3: Add asparagus to pan along with sauce and toss.
Step 4: Cook asparagus for 6-8 minutes or until as tender as you like.
Step 5: Add chopped basil to pan and toss again, then serve hot.